FUN COOKING

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Chole/chickpeas/garbanzo/kabuli chane is my all time favorite dish. I am very fond of it. It goes well roti, parantha, rice, poori, tandoori roti, missi roti, bhatoore, nan, kulche, tikki, samose, pulav, poha, chaats, mathri, idlis, pasta etc.etc. list is long. It is mouth watering dish. It is always a main attraction in any party. Not taking too much time, I come to its recipe how we can prepare it. Here below it is:

Ingredients

500 grams (2 bowls) of kabuli chole
2 medium sized finely chopped onion
5-6 tbsp of tomato paste
1"piece of ginger
2 fresh chilies
pinch of asafetida
1 tsp of cumin seeds
pinch of ajvain seeds
salt to taste
1/2 tsp of red chili powder
1 tsp of roasted cumin power
1 tea bag
1.5 tbsp of chaat masala
1 tbsp of garam masala powder
2 tbsp of oil
Method
1. Wash and soak the kabuli /white chole overnight or minimum 5 hrs.
2. Now Take these soaked chole in pressure cooker with 8 bowls of water, 1 drop of oil, 1 tea bag and salt. Close the lid and keep it on the heat. When it comes on full pressure and 1st whistle comes, lower the heat to minimum and cook it for 25-to 30 minutes. Not more than that, otherwise chole texture will be spoiled. After 30 minutes, remove from heat. Adding 1 drop of oil to the chole while boiling, helps in cooking faster.
3. Let it cool off completely. Now open the lid and remove the tea bag.

4. Now heat the oil in frying pan. Add pinch of asafetida/heeng and cumin seeds. And let it crackle till it change its color to light brown. After that add ajvain seeds.

5. Next add chaat masala, garam masala powder, red chili and roasted cumin powder. After few seconds add chopped onion and ginger. Cook it for few minutes as we cook for any other sabzi .
Now Add tomato paste. Cook it till oil droplets seems around it. Chowk/baghar/tadka masala is ready.
6. Then add this tadka masala to the boiled chole and mix well. Now again cook these chole with tadka again till gets desired thickness.
7. Spicy kabuli Chole is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed Simla Mirch
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Baby corn also known as candle corn. It is very low in fat but still a good source of fiber and goes well with almost all vegetables. Today I am writing about baby corn parantha. Here below is its full recipe:

Ingredients
8-10 fresh babycorn
1" piece of ginger
1 small onion
2 fresh green chili
salt to taste
1/2 tsp of mango powder
1 tsp of garam masala
1 tsp of coriander powder
handful of chopped cilantro
2 cups of wheat flour
1 cup of water
1/4 cup of flour for rolling
oil
(for 4 parantha)
Method
1. Wash and grind the baby corns in the vegetable chopper till fine granules or alternatively it can be done on pulse in mixer grinder small zar. Its granules seems just like tiny yellow beads. Next take in a clean cloth and squeeze it with both hands.
2. Peel the onion and ginger. Now cut finely chili, ginger,cilantro and onion.
3. Now mix the squeezed baby corn chopped granules, onion, chili and ginger mixture together. Add salt, coriander powder,mango powder and garam masala just before we start making parantha.

4. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water. I have used the water which we squeezed from baby corns too while kneading it. 1 cup of water inludes the squeezed water. Keep it aside for 10 minutes.
5. Now make four balls out of the dough.

6. Roll it with rolling pin just like roti in round shape. Put handful of stuffing on it and gather from all sides and make flat ball of it.
7. Now apply dry flour to this stuffed dough ball and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.

8. Place this stuffed and rolled parantha on the heated tava,/pan etc. when one side seems dry turn it to the other side.
9. After that apply oil to both sides and cook it till crisp on medium heat.
10. Healthy and delicious baby corn parantha/purontha is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
Gobhi Parantha
Bhindi Parantha                                         --------------------
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Rabdi is prepared by thickening and scraping milk from the sides of pan. It can be made of various flavors. Here I am writing the recipe for basic rabdi which can be used for making many dishes. Here I have made it with milk+evaporated milk. We can prepare it completely with milk too. Its making is very easy. Here below is full recipe:

Ingredients
1.6 liters of whole milk
1 can of evaporated milk (385 grams)
3/4 cup of sugar
handful of mixed dry fruits
Method
1. Take the milk in big frying pan/karahi. Keep it on flame.
2. Stir it till it starts boiling.
3. Next cook it on medium flame stirring to its bottoms and sides with sharp edged spatula/palta/turner/kauncha for almost 20 minutes. Occasionally scrape its sides to remove papdi and mix. During this time milk will be of little bit thick consistency.

4. Now add evaporated milk to it and again cook it 20 minutes more, stirring and scraping constantly.
5. Next add sugar and cook for 5 minutes more.
6. Remove from heat and transfer it to a serving dish.
7. Soak the badam for 15 minutes and remove its peels. Now slice the cashews, almonds and pistachios.
8. Soak the Chirongi and kishmish/raisins in water too for 5 minutes.
9. Finally add all the dry fruits to the rabdi.
10. Delicious rabdi/rabri is ready to enjoy.
Tips
1. Rabri's consistency of its thickness is kept according to the dish e.g rabri for rasmalai is kept slightly thinner than the normal.
2. If white color is needed for rabri, then don't add evaporated milk. Make it with completely whole milk and on medium to high heat. Secondly, make rabri of 2 liters or less at a time.If we take more than 2 liters of milk its color will get dark yellow. Secondly, for white color, do not make in rice cooker. In rice cooker, rabri gets yellow color due to low heat.
3. Add raisins/kishmish to it, while it comes on room temperature. If we add it to the hot, rabri will curdles or split little bit.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
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FUN COOKING

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